1 00:00:00,000 --> 00:00:07,480 This image be our episode 2,374 entitled How to Make Sour Crout and in part of the series, cooking. 2 00:00:07,480 --> 00:00:14,960 It is posted by Tony Tumaca to the H-1,212, and in about 10 minutes long, and Karina Cleanflag. 3 00:00:14,960 --> 00:00:18,680 The summary is this in a short show on Making Sour Crout. 4 00:00:18,680 --> 00:00:23,160 This episode of HBR is brought to you by an honest host.com. 5 00:00:23,160 --> 00:00:32,000 Get 15% discount on all shared hosting with the offer code HBR-15, that's HBR-15. 6 00:00:32,000 --> 00:00:53,920 Bit your web hosting that's honest and fair at An Honest Host.com. 7 00:01:02,000 --> 00:01:18,080 Hello, how can public radio listeners? 8 00:01:18,080 --> 00:01:27,040 This is Tony Hughes in Blackpool in the UK, and this episode is about how to make Sour Crout. 9 00:01:27,040 --> 00:01:31,960 The stuff I have to admit to be a bit of a foodie, and I love Sour Crout, but getting 10 00:01:31,960 --> 00:01:38,920 naturally fermented Sour Crout here in the UK, in my experience, is almost impossible, and if 11 00:01:38,920 --> 00:01:41,880 you can, it tends to be expensive. 12 00:01:41,880 --> 00:01:46,640 So I went and had a look on YouTube for instructions on how to do it, and my first 13 00:01:46,640 --> 00:01:49,520 efforts were quite well. 14 00:01:49,520 --> 00:01:54,120 Just made another batch and I took pictures as I was doing it, so this is a house 15 00:01:54,120 --> 00:01:57,720 to show on Making Sour Crout. 16 00:01:57,720 --> 00:02:02,600 Just to say that this is about making basic Sour Crout, but you can add additional flavors 17 00:02:02,600 --> 00:02:08,680 with garlic, other veg, and spices at some point. 18 00:02:08,680 --> 00:02:15,160 I will try chili, but this way I want the clean taste of a basic Sour Crout, so that's 19 00:02:15,160 --> 00:02:17,680 what I made. 20 00:02:17,680 --> 00:02:23,640 I used a large white cabbage, which you need to strip off the outer leaves, that blemished, 21 00:02:23,640 --> 00:02:29,440 or any dirty that can't be cleaned, then quarter in the cabbage and cut out the hard 22 00:02:29,440 --> 00:02:30,440 core. 23 00:02:30,440 --> 00:02:34,440 Now, I'll be full shredding it, way to cabbage. 24 00:02:34,440 --> 00:02:39,440 It's easy to do it at this stage when it's still in large lumps, rather than when it's 25 00:02:39,440 --> 00:02:40,440 shredded. 26 00:02:40,440 --> 00:02:45,800 As you need to work out how much salt you'll need to add for each kilo cabbage and other 27 00:02:45,800 --> 00:02:49,920 vegetables. 28 00:02:49,920 --> 00:02:56,560 The recommendation is about two percent, so for each kilo you'll need about 20 grams 29 00:02:56,560 --> 00:02:57,560 of salt. 30 00:02:57,560 --> 00:03:02,880 It doesn't have to be a fancy salt, but don't use one with any additives like anti-cate 31 00:03:02,880 --> 00:03:07,400 in agents or anything like that, just a pure salt, either a sea salt. 32 00:03:07,400 --> 00:03:12,200 I use a rock salt, which then grind down in a pestle and mortar. 33 00:03:12,200 --> 00:03:19,600 This cost me about £1.35, and 50 grams in the local supermarket. 34 00:03:19,600 --> 00:03:27,120 So after you've done that, you can start thinking about shredding the cabbage. 35 00:03:27,120 --> 00:03:33,000 You'll also need a little bit of salt as well for making a little bit of the top-up 36 00:03:33,000 --> 00:03:34,000 brine. 37 00:03:34,000 --> 00:03:41,800 Again, 2 percent solution of salt to liquid, so for about 100 ml of liquid, you'll need 38 00:03:41,800 --> 00:03:44,600 2 grams of salt. 39 00:03:44,600 --> 00:03:52,200 If you need a bit more, then it's just 200 ml of salt, and this is to make sure that when 40 00:03:52,200 --> 00:03:59,120 you jar up the sour crowd, you've got enough liquid to make sure that the reds and 41 00:03:59,120 --> 00:04:05,120 cabbage is all covered by at least a centimeter liquid. 42 00:04:05,120 --> 00:04:11,240 So shred the cabbage, put it into a bowl with salt, and now the fumbit starts, you need 43 00:04:11,240 --> 00:04:18,320 to get your hands in and start to crush and mash the cabbage in the salt together to start 44 00:04:18,320 --> 00:04:19,960 drawing out the moisture. 45 00:04:19,960 --> 00:04:25,120 It's going to take several minutes or longer depending on the quantity you've got, but 46 00:04:25,120 --> 00:04:30,440 you'll feel the texture starting to change quite soon after you've started doing this, 47 00:04:30,440 --> 00:04:35,080 and you'll feel it starting getting wet in your hands, and this is the moisture starting 48 00:04:35,080 --> 00:04:38,560 to be drawn out. 49 00:04:38,560 --> 00:04:43,240 You can continue with this process until the cabbage seems to shrunk about half, and 50 00:04:43,240 --> 00:04:45,240 these juice in the bottom of the bowl. 51 00:04:45,240 --> 00:04:51,960 If you want to, you can mash the cabbage for about 5 minutes or so, then cover the 52 00:04:51,960 --> 00:04:58,400 bit, pass it down, and then cover the bowl with a bit of food wrap or, you know, you 53 00:04:58,400 --> 00:05:06,200 care we call it cling film, and leave it for up to an hour, and this, the salt in the liquid 54 00:05:06,200 --> 00:05:11,000 started to come out, and it's surrounding the cabbage, you'll start naturally drawing 55 00:05:11,000 --> 00:05:16,600 out the moisture, and it just saved some of the hard work, but you test it, when you've 56 00:05:16,600 --> 00:05:22,640 left it for half an hour, test it again, and the cabbage needs to be fairly, fairly 57 00:05:22,640 --> 00:05:29,120 playable when you're crushing it, and you can tell when it at least half the volume 58 00:05:29,120 --> 00:05:36,400 it was prior to starting to crush it, and you'll have a decent amount, and they quit 59 00:05:36,400 --> 00:05:39,400 at the bottom of the bowl. 60 00:05:39,400 --> 00:05:45,520 Now, you need to jar it up at this stage, and like I say, one of the things is you need 61 00:05:45,520 --> 00:05:51,320 to make sure that when you compress the cabbage in the jar, that there is enough liquid 62 00:05:51,320 --> 00:05:58,880 that it comes up to about a centimeter above the top of the year, the veg in the cabbage. 63 00:05:58,880 --> 00:06:06,680 If you worry about sterilizing the jars, you can either give them a hot rinse in soapy 64 00:06:06,680 --> 00:06:14,160 water, and stick them in the oven for a little while, or you can use a sterilizing solution. 65 00:06:14,160 --> 00:06:22,200 I don't bother, I just use hot soapy water, rinse them out, drain them to make sure that 66 00:06:22,200 --> 00:06:28,520 these no water left in the jar, giving them a wipe on the outside obviously, and then just use 67 00:06:28,520 --> 00:06:34,960 that the salt solution itself actually kills any bad bacteria, and encourages the good 68 00:06:34,960 --> 00:06:41,400 bacteria in the cabbage and on surrounding the cabbage to start growing and fermenting 69 00:06:41,400 --> 00:06:47,160 the cabbage, and listening to people on the internet that don't this, it doesn't seem 70 00:06:47,160 --> 00:06:50,080 to be a problem with it. 71 00:06:50,080 --> 00:06:59,040 So if you can get a big enough jar that it will all go in to the same jar, pack it down, 72 00:06:59,040 --> 00:07:04,680 and like I say, make sure that the juice is coming above the cabbage. 73 00:07:04,680 --> 00:07:09,840 You can use something to push it down, and you'll see in the photos that I include in 74 00:07:09,840 --> 00:07:10,840 the show notes. 75 00:07:10,840 --> 00:07:16,000 I've used the lid of a smaller jar inside the jar, and I've used that to push down 76 00:07:16,000 --> 00:07:19,760 the cabbage so it's submerged below the liquid. 77 00:07:19,760 --> 00:07:24,240 And I did have to top it up slightly with some saline solution. 78 00:07:24,240 --> 00:07:31,080 And finally, you just need to seal it up with the lid off the jar, but when you put the 79 00:07:31,080 --> 00:07:37,760 lid on the jar, don't put it on so it's dead tight, tighten it up, and then just release 80 00:07:37,760 --> 00:07:39,240 it a fraction. 81 00:07:39,240 --> 00:07:44,400 You need to allow it not to be quite airtight because what's going to happen over the 82 00:07:44,400 --> 00:07:53,920 next week is that everything's okay, the natural bacteria that surrounds the veg will 83 00:07:53,920 --> 00:08:02,680 start to ferment the cabbage and be whatever else you've added to it for flavor, etc. 84 00:08:02,680 --> 00:08:05,680 And you'll get carbon dioxide coming off. 85 00:08:05,680 --> 00:08:10,080 It's a bit like the making wine process. 86 00:08:10,080 --> 00:08:14,360 And if you have a lid that's too tight, then obviously the pressure in the jar is 87 00:08:14,360 --> 00:08:22,640 going to build up and you can get the jars breaking, exploding. 88 00:08:22,640 --> 00:08:26,600 If you're going to be doing a lot of fermenting, some people will be fermenting kits with 89 00:08:26,600 --> 00:08:31,640 the lid that have got one of these pressure bubbles on them, like they're used in wine 90 00:08:31,640 --> 00:08:32,640 making. 91 00:08:32,640 --> 00:08:39,280 But again, it's not strictly necessary, and it's an added expense when you're trying to 92 00:08:39,280 --> 00:08:42,680 just make something that's nice to eat. 93 00:08:42,680 --> 00:08:46,640 So as long as you're careful, you keep an eye on it. 94 00:08:46,640 --> 00:08:53,880 After two or three days, well, when you finish it, took the jar away in some way to 95 00:08:53,880 --> 00:08:54,880 store it. 96 00:08:54,880 --> 00:09:01,200 Preferably somewhere that's not too warm, not too cold, roughly room temperature, but 97 00:09:01,200 --> 00:09:06,000 in a dark place you don't want it in somewhere that's flooded in light. 98 00:09:06,000 --> 00:09:11,600 I stick mine in the emmy storage cupboard for all my jams and marmalades and stuff, and 99 00:09:11,600 --> 00:09:15,040 it's the storage cupboard under the spheres. 100 00:09:15,040 --> 00:09:16,880 Every couple of days, just go and have a look at it. 101 00:09:16,880 --> 00:09:24,280 If you can see that the saline started to evaporate a bit, you may want to get a little 102 00:09:24,280 --> 00:09:30,480 bit more brine and just top it up again, so it comes above the sour crab. 103 00:09:30,480 --> 00:09:36,920 After about a week, gradually you'll start to see bubbles appearing, and that's the fermentation 104 00:09:36,920 --> 00:09:37,920 process. 105 00:09:37,920 --> 00:09:44,640 After about a week, take the lid off, have a ferret around and just give the sour crab a taste, 106 00:09:44,640 --> 00:09:51,040 and you'll taste that sourness that the brine started to take on. 107 00:09:51,040 --> 00:09:58,160 Some people like it, very sour, other people like it, mildly sour, so this is the time 108 00:09:58,160 --> 00:10:02,760 when you decide whether it's ready that you're ready to eat it or not. 109 00:10:02,760 --> 00:10:07,600 If you're not quite ready, if it's not quite ready for your taste, stick it back in, 110 00:10:07,600 --> 00:10:11,280 make sure that there's enough brine over the top of it, stick it back in a cupboard and leave 111 00:10:11,280 --> 00:10:12,920 it for another few days. 112 00:10:12,920 --> 00:10:20,360 But once it's ready, you need to put it either in the bottom of the fridge or in a cold place, 113 00:10:20,360 --> 00:10:29,360 but if you've got a cold garage or somewhere you keep things cool, maybe even a cellar, 114 00:10:29,360 --> 00:10:34,280 somewhere where the temperatures are round about four or five degrees, so that stops the 115 00:10:34,280 --> 00:10:42,280 fermentation process, and you can just keep it, store it there, and it'll last for ages. 116 00:10:42,280 --> 00:10:47,040 The only thing you've got to do now is start eating it and make your next batch ready for 117 00:10:47,040 --> 00:10:53,680 when it's all gone, because once you get used to it and you like the taste of the 118 00:10:53,680 --> 00:11:00,400 homemade sour crab, you're going to want more a congarantees, so that's how you make 119 00:11:00,400 --> 00:11:05,680 sour crab. Like I say in the show notes, I'll put some photos in that I took as I was 120 00:11:05,680 --> 00:11:07,040 going through a process today. 121 00:11:07,040 --> 00:11:10,520 But that's it for today, I'll be back soon. Bye for now. 122 00:11:17,960 --> 00:11:22,080 You've been listening to Hecker Public Radio as Hecker Public Radio.org. 123 00:11:22,080 --> 00:11:27,760 We are a community podcast network that releases shows every weekday Monday through Friday. 124 00:11:27,760 --> 00:11:33,280 Today's show, like all our shows, was contributed by a major listener like yourself. 125 00:11:33,280 --> 00:11:38,280 If you ever thought of recording a podcast, then click on our contributing to find out 126 00:11:38,280 --> 00:11:43,640 how easy it really is. Hecker Public Radio was found by the digital.com and the 127 00:11:43,640 --> 00:11:49,280 informomicon computer club, and is part of the binary revolution of the Rev.com. 128 00:11:49,280 --> 00:11:53,520 If you have comments on today's show, please email the host directly, leave a comment 129 00:11:53,520 --> 00:11:59,200 on the website or record a follow up episode yourself. On this otherwise status, today's show 130 00:11:59,200 --> 00:12:15,120 is released on the creative comments, attribution, share a like to the.au license.